Description
This Vegan Tahini Banana Bread is a moist, tender, and flavorful loaf made without any animal products. Combining ripe bananas, runny light tahini, and coconut sugar with warm spices like cinnamon, this bread offers a deliciously nutty twist on the classic banana bread. It’s naturally vegan and perfect for anyone looking for a wholesome, plant-based treat that’s easy to make and perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- 118 ml soy milk
- 1 ¼ teaspoons apple cider vinegar
- 350 g ripe bananas (approx 3 medium or 4 small, peeled)
- 120 g runny light tahini
- 150 g coconut sugar (or soft brown sugar)
- 80 ml olive oil
- 1 tablespoon vanilla extract
Dry Ingredients
- 280 g all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 tablespoon sesame seeds (for topping)
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 1-pound loaf pan with some oil and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Make Buttermilk: In a jug, combine the soy milk and apple cider vinegar. Set aside to allow it to curdle, creating a vegan buttermilk substitute.
- Mash the Bananas: In a large mixing bowl, add the ripe bananas and mash them with a fork until mostly smooth, allowing for a few small lumps.
- Mix Wet Ingredients: Add the vegan buttermilk, runny tahini, coconut sugar, olive oil, and vanilla extract to the mashed bananas. Whisk together until fully combined and smooth.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, sea salt, and ground cinnamon until evenly mixed.
- Make the Batter: Sift half of the dry ingredients into the wet ingredients and gently fold to combine. Then fold in the remaining dry ingredients until there are no pockets or streaks of flour. Avoid overmixing to keep the bread tender.
- Assemble: Pour the batter into the prepared loaf pan and smooth the top with a spatula or knife. Place the pan on a baking sheet. Optionally, lightly oil a knife and score a line down the center of the batter to encourage an even crack during baking. Sprinkle sesame seeds evenly over the top.
- Bake: Bake the loaf for 55 to 65 minutes. The bread should rise and develop a golden brown crust. At 55 minutes, insert a toothpick or knife into the center; it should come out clean with a few moist crumbs. If not done, continue baking in 5-minute increments until fully baked.
- Cool: Let the bread cool in the pan for about 10 minutes, then transfer it carefully onto a wire rack to cool completely before slicing.
- Storage: Once cooled, wrap leftover bread tightly in plastic wrap, foil, or an airtight container. Store at room temperature for up to 5 days (if cool), or refrigerate for up to 7 days. To freeze, slice the bread and separate slices with parchment paper. Wrap well or place in a sealed container and freeze up to 1 month. Thaw slices at room temperature for a couple of hours before eating.
Notes
- Use ripe bananas for the best natural sweetness and moist texture.
- Runny light tahini adds a subtle nutty flavor and moistness; avoid using thick or overly dense tahini.
- Vegan buttermilk is made by combining soy milk with apple cider vinegar—allow it to sit for a few minutes before using.
- Olive oil is used here for its mild flavor and health benefits; you may substitute with other neutral oils if preferred.
- Do not overmix the batter to ensure a tender crumb.
- To test doneness, the toothpick should come out clean or with just a few moist crumbs.
- Sesame seeds on top add a nice crunch and visual appeal but can be omitted if desired.
- Store bread properly to maintain freshness; freezing is recommended for longer storage.
